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Egg Salad

A community recipe by Satsuma

Not tested or verified by Nigella.com

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Introduction

At my house we frequently make this in the summer when it starts to get hot out and don't feel like doing much cooking.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: Varies

Metric U.S.

eggs
mayonnaise
salt
pepper
spring onions

eggs
mayonnaise
salt
pepper
scallions

Method

Egg Salad is a community recipe submitted by Satsuma and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Hard boil some eggs.

Drain off the water and run the eggs under some cold water to help cool them down enough to handle and peel the shell off the eggs.

Add enough mayonaise to bind, salt and pepper and mash away!

Place in the fridge to cool down.

Hard boil some eggs.

Drain off the water and run the eggs under some cold water to help cool them down enough to handle and peel the shell off the eggs.

Add enough mayonaise to bind, salt and pepper and mash away!

Place in the fridge to cool down.

Additional Information

We sometimes include green onions to add some crunch and different flavours. It's a very flexible salad, you can make sandwhiches out of it, serve on crakers or eat it straight from the bowl!